Ingredients

• 1 cup old-fashioned rolled oats (gluten-free)
• 1 cup unsweetened shredded coconut
• 1/4 cup almond flour
• 1/2 tsp salt
• 3/4 cup smooth natural almond butter
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/3 cup dark chocolate chips (vegan)
• 1 tbsp coconut oil
• 1/4 cup chopped roasted almonds

Preparation

Preheat the oven to 350ºF. Line a baking dish with parchmnet paper. Set it aside.
In a large bowl, combine the oats, coconut, almond flour, and salt. Stir in the almond butter, honey, and vanilla extract. Transfer the mixture into the baking dish. Press the mixture down into an even layer.
Bake the bars until they are lightly golden, about 25 to 30 minutes. Once baked, allow the bars to cool before topping them with the chocolate.
Once cool, in a double boiler over low heat, melt the chocolate and coconut oil. Pour the chocolate mixtue over the oat bars and spread into an even layer. Top the bars with the chopped almonds. Allow the bars to cool in the refrigerator until the chocolate has completely set, about 10 minutes.
Once set, cut the oat bars into squares and serve immediately. Store in the refrigerator for up to 5 days.